Food caramels: a review
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-012-0633-z.pdf
Reference89 articles.
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5. Atapattu C, Kakuda Y (1998) Milk protein functionality in caramel texture. The Manuf Confect 78(9):161–169
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